The secrete is juice in the form of micro-bubbles that preserve a texture that is firm to bite yet malts in the mouth. Lead researcher Dr Stefan Bon said, “we have established the chemistry that`s the starting point for healthier chocolate confectionary. This approach maintains the things that make chocolate `chocolaty`, but with fruit juice instead of. Now we are hoping the food industry will use the technology to make tasty, lower-fat chocolate bars and other candy.” The technology works with all kind of chocolate – dark, milk and white, said Dr Bon. The Warwick team has made chocolate infused with apple, orange and cranberry juice.

The opportunity to replace part of fat matrix with water-based juice droplets allows for greater flexibility and tailoring of both the fat and sugar contents. Chocolate contains healthy anti-oxidant plant chemicals known as flavonoids, but also high levels of unhealthy fat and sugar. A two ounce serving of top-quality dark chocolate contains 13 grams of fat –a fifth of the total daily amount recommended for someone consuming 2000 calories a day Much of this fat is the saturated Varity that is bad for the heart and arteries. Chocolate is technically an emulsion- a combination of ingredients that normally would not mix together- of coca butter and water or milk combined with cocoa powder.